This easy to make Gooey Chocolate Chip Pie is a
giant cookie filled with chocolate chips and mini marshmallow baked
up in a pie plate. Every wedge tastes like a thick, chewy chocolate
chip cookie with an overload of chocolate!!

Gooey Chocolate Chip Pie wedge on a white dessert plate with marshmallows and chocolate chips Gooey Chocolate Chip Pie

I think my family would be happy if I’d just make batch after
batch of chocolate chip cookies. But in order to treat them AND
have a fresh blog post to share, I have to get inventive. That’s
where this gooey Chocolate Chip Pie comes in.

With both mini chocolate chips and semisweet chocolate chips and
a surprise addition of mini marshmallows, this dessert was
basically a humongous chocolate chip cookie! There were no
complaints when this cookie pie came out of the oven.

Gooey Chocolate Chip Pie in a red ceramic pie plate viewed from above Tips for Making This
Chocolate Chip Cookie Pie

If you can make the most basic cookie dough, you can make this
cookie pie or cookie cake. Here are a few tips to make the process
go seamlessly.

  • Get your butter out of the fridge an hour or two before you
    start mixing so it’s soft and easy to mix. Eggs, too, as they
    will incorporate more easily when not icy cold, but the butter is a
    higher priority.
  • If you forget, you can microwave a stick of butter for 5
    seconds, then check to see if it’s soft enough . If not, flip it
    over and microwave another 5 seconds.
  • Prep your pan well. I found that greasing it with butter, then
    dusting with flour worked well.
  • I like to mix cookie dough by hand, but I did use a mixer for
    this batter. You can cream the butter and sugar on a high speed,
    but once you incorporate the dry ingredients, turn your mixer down
    to low. You do not want to over activate the gluten in the flour
    and you also do not want to incorporate any excess air into the
    dough. Over beating will make a more cake like pie, and you
    definitely want a chewy, dense consistency.
  • Also mix in the chocolate chips and marshmallows with a wooden
    spoon instead of the mixer. The marshmallows will become misshapen
    during the mixing process, so I like to reserve some to press into
    the surface before baking.
  • Usually, I spread the dough with an offset spatula, but it’s
    easier to press this dough into the pie plate with your hands, then
    smooth with the spatula if desired.
  • I made divots with my finger, then pressed a few more mini
    marshmallows across the surface for a pretty presentation. This
    step is totally optional.
  • The original recipe said to bake for 20 minutes but mine
    wasn’t nearly done at that point. It all depends on your oven. My
    gooey chocolate chip cookie pie took closer to 30 minutes. I’d
    rather under bake than over bake, but you do not want raw dough in
    the middle.Slice of Gooey Chocolate Chip Pie on a white ceramic plate

Why Is There Cornstarch in the Recipe?

Cornstarch added to cakes or cookies can soften the proteins in
flour, therefore making more tender baked goods. If you ever are
out of cake flour and do a Google search on what to use instead,
you’ll find that adding cornstarch to all purpose flour makes
homemade cake flour.

So here’s a bonus recipe for you. To make your own cake flour,
measure out a cup of flour, then remove 2 tablespoons of the flour
and replace with 2 tablespoons of cornstarch. Voila, you have one
cup of a perfect cake flour substitution! So no excuses not to make
this cookie cake!

More Chocolate Chip Desserts You’ll Love:

If I only made chocolate chip cookies for dessert, I wouldn’t
get any complaints from the hubby. But to shake things up a bit,
here are a few dessert twists on or using chocolate chip
cookies!

These
Layered Chocolate Chip Cookies
have chocolate shards instead of
chips along with a special layering technique, and they are
outrageously delicious! If you’re looking for an elegant dessert,
this
Mocha Chocolate Chip Icebox Cake
is incredibly rich with layers
of cookies and mocha mascarpone cream. When you’re craving
s’mores but don’t have a bonfire or grill lit, this S’mores
Cookie Cake
will satisfy your sweet tooth. These
Chocolate Chip Cookie Cheesecake Parfaits
are darn tempting,
too!

Two Sweetie Pies

Thanks again to my lovely friend, Danielle, for another
magnificent recipe! She is my go-to blogger for decadent treats. I
promise you will love whatever you try from her blog!!! We share a
recipe from each other’s sites every second Monday of the
month.

Check out Danielle’s take on this Gooey
Cookie Pie
as well as her social media sites! Make sure to
check out which of my recipes she made this month, too.

Hugs & Cookies
XOXO
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Slice of Gooey Chocolate Chip Pie on a white ceramic plate

Gooey Chocolate Chip Pie

Chocolate chip cookie dough plus mini marshmallows are baked up
into a Gooey Chocolate Chip Pie!

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Pie
  • Method: Mixing, Baking
  • Cuisine: American
Ingredients

¾ cup butter, at room temperature

¾ cup brown sugar

¼ cup sugar

1 egg

2 teaspoons. vanilla extract

2 cups flour

2 teaspoons cornstarch

1 teaspoon baking soda

½ teaspoon salt

1 cup semisweet chocolate chips

¾ cup mini chocolate chips

1 cup mini marshmallows, reserving some to garnish, if
desired

Instructions

Preheat oven 350 degrees.  Grease a 9-inch pie plate with
butter, then dust with flour or use a flour and oil baking
spray.

With a hand mixer, beat together the butter and sugars. Add egg
and vanilla and mix until combined.

Adjust your mixer to low to incorporate the dry ingredients,
then carefully mix in the chocolate chips and marshmallows with a
wooden spoon or spatula.

Press into the prepared pan and bake about 20 minutes for a
gooey center or 30 minutes for a firm center. Cool to room
temperature before cutting into wedges.

Notes

Adapted from Averie Cookes via Hugs & Cookie XOXO

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